Easy Spiced Chicken With Potatoes And Peas Recipes

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EASY SPICED CHICKEN WITH POTATOES AND PEAS



Easy Spiced Chicken with Potatoes and Peas image

Capture the flavors of Morocco in this simple, delicious meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 45m

Number Of Ingredients 10

1 1/4 teaspoons ground cumin
1 1/4 teaspoons ground coriander
1/4 to 1/2 teaspoon cayenne pepper (optional)
1 1/2 pounds Yukon Gold potatoes, cut into 3/4-inch pieces
Coarse salt and ground pepper
1 bag (10 ounces) frozen peas
2 teaspoons extra-virgin olive oil
4 boneless, skin-on chicken thighs (about 1 pound total)
1 tablespoon fresh lemon juice
2 tablespoons finely chopped cilantro leaves, plus whole leaves for serving

Steps:

  • Preheat oven to 400 degrees. In a small bowl, stir together cumin, coriander, and cayenne, if using. In a medium pot, bring potatoes to a boil in salted water over high and cook until tender when pierced with a knife, 10 minutes. With a slotted spoon, transfer potatoes to a paper-towel-lined plate and set aside. Return water to a boil, then add peas and cook just until tender, 3 minutes. Drain peas and set aside.
  • Meanwhile, in a large ovenproof skillet, heat oil over medium-high. Season chicken with salt and cook, skin side down, until golden-brown and crisp, about 5 minutes. Flip and transfer skillet to oven; roast until chicken is cooked through, 15 to 20 minutes.
  • Remove chicken from skillet and pour off all but 1 tablespoon fat. Add potatoes and 1 1/2 teaspoons spice mix, reserving remaining for Moroccan Meatballs with Couscous and Roasted Carrots, and cook over medium-high, stirring occasionally, until potatoes are golden in spots, 7 minutes. Stir in peas, lemon juice, and chopped cilantro; season to taste with salt and pepper. To serve, place chicken on top of peas and potatoes and sprinkle with cilantro leaves.

Nutrition Facts : Calories 417 g, Fat 18 g, Fiber 7 g, Protein 28 g

15-MINUTE INDIAN CURRY WITH CHICKEN AND PEAS



15-Minute Indian Curry with Chicken and Peas image

This one-pan dinner comes together faster than it would take for Indian take-out to get to your door. Chicken tenders need only a few minutes to cook in a flavorful sauce spiced with garam masala and curry powder. We serve it with store-bought naan, but it would be just as delicious served over fragrant basmati rice.

Provided by Food Network Kitchen

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 12

1 small yellow onion
2 tablespoons canola oil
Kosher salt
2 cloves garlic
2 tablespoons tomato paste
1 1/2 teaspoons curry powder
1 1/2 teaspoons garam masala
1 1/2 cups chicken stock
1 pound chicken tenders
1 cup frozen peas, thawed
1/2 cup full-fat plain Greek yogurt
4 pieces naan bread, warmed (see Cook's Note)

Steps:

  • Place a large straight-sided skillet over medium-high heat. While the pan heats up, finely chop the onion, about 1 heaping cup. Add the canola oil to the pan and swirl to coat. Add the onion and a large pinch of salt and cook, stirring occasionally, until lightly browned, about 3 minutes. Meanwhile, finely grate the garlic into the tomato paste and add to the onions along with the curry powder, garam masala and 1/4 cup water. Stir to combine and cook for 1 minute, stirring constantly. Stir in the chicken stock and bring to a strong simmer. Cut the chicken tenders in half crosswise, sprinkle liberally with salt and stir into the sauce. Cook, stirring occasionally, until the chicken is just cooked through, about 5 minutes.
  • Reduce the heat to a low simmer and stir in the peas and 1/4 cup yogurt. Cook until the peas are just warmed through, about 1 minute. Season to taste with additional salt if needed. Divide among 4 bowls. Top each with the remaining yogurt and serve with warm naan bread.

CHICKEN WITH PEAS AND POTATOES



Chicken With Peas and Potatoes image

Make and share this Chicken With Peas and Potatoes recipe from Food.com.

Provided by Pinay0618

Categories     One Dish Meal

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 11

1 (2 1/2-3 lb) cut up chicken or 2 lbs chicken thighs
1 lb tiny new potatoes, quartered
2 tablespoons butter
3/4 cup chicken broth
1 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
4 green onions, thinly sliced
1 (10 ounce) package frozen peas
1/4 cup snipped parsley
1 (8 ounce) carton sour cream
2 tablespoons all-purpose flour

Steps:

  • Skin chicken, if desired. Rinse and pat dry with paper towels.
  • Scrub the potatoes.
  • In a 12-inch skillet cook chicken in hot butter over medium heat about 15 minutes or until chicken is browned, turning to brown evenly.
  • Add potatoes, broth, rosemary, and pepper.
  • Bring to boiling; reduce heat.
  • Cover and simmer for 30 minutes.
  • Add green onion, peas, and 1/4 cup parsley to skillet.
  • Cover and simmer about 10 minutes more or until the chicken and potatoes are tender and chicken is no longer pink.
  • Using a slotted spoon, transfer chicken and vegetables to a platter; keep warm.
  • Remove skillet from heat.
  • Stir together sour cream and flour; stir into broth in skillet.
  • Cook and stir until thickened and bubbly; cook and stir for 1 minute more.
  • Spoon sauce over chicken and vegetables.

Nutrition Facts : Calories 476.2, Fat 30.1, SaturatedFat 12.7, Cholesterol 114, Sodium 284.9, Carbohydrate 23.3, Fiber 3.8, Sugar 3.7, Protein 27.7

ONE-PAN CHICKEN AND POTATOES WITH SNAP PEAS



One-Pan Chicken and Potatoes with Snap Peas image

Make our One-Pan Chicken and Potatoes with Snap Peas dish for a hearty entrée. Explore this One-Pan Chicken and Potatoes with Snap Peas recipe today!

Provided by My Food and Family

Categories     Vegetable Recipes

Time 50m

Yield 4 servings

Number Of Ingredients 5

3/4 lb. fingerling potatoes, cut lengthwise in half
1/3 cup KRAFT Zesty Italian Dressing, divided
4 boneless skinless chicken thighs (1 lb.)
2 cups sugar snap peas, trimmed
1/4 cup KRAFT Shredded Parmesan Cheese

Steps:

  • Heat oven to 425°F.
  • Cover rimmed baking sheet with foil; spray with cooking spray. Toss potatoes with 2 Tbsp. dressing; spread onto half the prepared baking sheet.
  • Place chicken on other side of baking sheet. Reserve 1 Tbsp. of the remaining dressing for later use; brush remaining dressing onto chicken.
  • Bake 25 to 30 min. or until chicken is done (165ºF).
  • Combine peas with reserved dressing; toss with potatoes. Place next to chicken on baking sheet. Bake 2 to 3 min. or until peas are crisp-tender.
  • Sprinkle with cheese.

Nutrition Facts : Calories 300, Fat 12 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 105 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 25 g

SKILLET CHICKEN WITH PEAS & POTATOES



Skillet Chicken with Peas & Potatoes image

Here's another one-skillet winner! Chicken breasts and thighs are simmered with potatoes, peas and rosemary to make this easy, family-pleasing dish.

Provided by My Food and Family

Categories     Home

Time 1h10m

Yield 8 servings

Number Of Ingredients 11

2 Tbsp. KRAFT Balsamic Vinaigrette Dressing
2 lb. boneless skinless chicken breasts and thighs
1 lb. new potatoes, quartered
3/4 cup fat-free reduced-sodium chicken broth
1 tsp. dried rosemary leaves, crushed
1/4 tsp. ground black pepper
1 pkg. (10 oz.) frozen peas, thawed
4 green onions, thinly sliced
1/4 cup chopped fresh parsley
1 cup sour cream
2 Tbsp. flour

Steps:

  • Heat dressing in large skillet on medium heat. Add chicken; cook 4 min. on each side or until browned on both sides. Add potatoes, broth, rosemary and pepper. Bring to boil; cover. Simmer on medium-low heat 20 min.
  • Add peas, onions and parsley to skillet; stir. Cover; simmer 5 min. or until chicken is done and potatoes are tender. Remove from heat. Transfer chicken and vegetables to serving platter; cover to keep warm.
  • Mix sour cream and flour until blended. Stir into liquid in skillet; cook and stir on medium heat 2 to 3 min. or until thickened. Cook 1 min., stirring constantly. Serve sauce spooned over chicken and vegetables.

Nutrition Facts : Calories 280, Fat 11 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 105 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 26 g

SPICY CHICKEN AND POTATOES



Spicy Chicken and Potatoes image

I came up with this recipe one night for my husband. I didn't want to have to run to the store for ingredients, and I already had all the things I needed in my fridge or pantry. It takes some time to cook, but it is SO easy to make.

Provided by cookin_jolley

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14

2 large boneless skinless chicken breasts (cut in half)
5 -6 medium potatoes (cut in 1/2 thick slices, then halved)
1 large onion (chopped)
2 garlic cloves (pressed)
4 cups chicken stock
2 cups white wine (water can be used instead)
1 tablespoon olive oil
1/4 cup butter
1/8 teaspoon black pepper (for the chicken rub)
1 teaspoon onion powder
1 teaspoon garlic salt
1/4-1/2 teaspoon of cheyenne pepper
1/2 teaspoon black pepper
salt

Steps:

  • Clean chicken of any excess fat and rub with 1/8 teaspoon black pepper and a pinch of salt. Heat olive oil on high in a large skillet and fry both sides of chicken until golden brown. Remove chicken from pan.
  • Melt the butter on medium high in the same pan and saute the onion until translucent. Add garlic and continue cooking for another minute or two. Toss in potatoes and cook covered on medium high until most of the butter is absorbed, about ten minutes.
  • Pour in chicken stock and white wine being sure to scrape the bottom of the pan. Put the chicken back in and shuffle contents so the chicken rests on the bottom.
  • Sprinkle the mixture with half of the onion powder, half of the garlic salt, half of the cheyenne pepper and half of the black pepper. Bring to a boil then reduce heat to medium low and simmer covered for 15 minutes stirring occasionally.
  • After 15 minutes flip chicken and sprinkle with remaining seasonings and salt to taste. Recover and continue cooking until potatoes are tender, about 10 minutes. Add extra chicken stock or water if needed.
  • Serve by itself or with a green salad.

Nutrition Facts : Calories 606.4, Fat 18.8, SaturatedFat 8.8, Cholesterol 71.9, Sodium 487, Carbohydrate 63, Fiber 6.5, Sugar 8.8, Protein 25.8

PEPPERY CHICKEN WITH POTATOES



Peppery Chicken with Potatoes image

We like this recipe because while we go to church on Sundays the chicken cooks and is ready for us when we get home.-Lori Draves, Highland, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 5h20m

Yield 4 servings.

Number Of Ingredients 11

1 pound red potatoes (about 6 medium), cut into wedges
1 large onion, chopped
2 teaspoons salt
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon white pepper
1/2 teaspoon cayenne pepper
1/4 teaspoon pepper
1 broiler/fryer chicken (3-1/2 to 4 pounds)

Steps:

  • Place potatoes and onion in a 6-qt. slow cooker. In a small bowl, mix seasonings. Tuck wings under chicken; tie drumsticks together. Rub seasoning mixture over outside and inside of chicken. Place chicken over vegetables., Cook, covered, on low 5-6 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. Remove chicken from slow cooker; tent with foil. Let stand 15 minutes before carving., Transfer vegetables to a platter; keep warm. If desired, skim fat and thicken cooking juices for gravy. Serve with chicken.

Nutrition Facts : Calories 616 calories, Fat 30g fat (8g saturated fat), Cholesterol 183mg cholesterol, Sodium 1346mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 3g fiber), Protein 61g protein.

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